Tuna Mayo Onigiri ツナマヨおにぎり in Your Pressure Cooker
These Tuna Mayo Onigiri are a comforting and creamy Japanese rice ball treat, using hot rice and a quick tuna salad for the perfect on-the-go snack, wrapped in crisp nori.
Equipment
- 1 Mixing bowl Small
Ingredients
Main Ingredients
- 80 g Albacore tuna packed in olive oil, drained
- 1 tablespoon Japanese Kewpie mayonnaise
- 0.25 teaspoon Soy sauce
- 0.5 teaspoon Diamond Crystal kosher salt
- 2.25 cups Cooked Japanese short-grain rice hot and freshly cooked
- 1 sheet Nori cut into thirds
Instructions
Instructions
- Drain your canned tuna well. Mix the tuna with Kewpie mayo and soy sauce in a bowl until well blended.
- Wet your hands and sprinkle with kosher salt to prevent sticking and lightly season the rice.
- Take about ¾ cup of warm rice and flatten gently into a rough disc in your hand.
- Place 1–2 teaspoons of the tuna mayo filling in the center of the rice disc.
- Fold the rice over the filling and shape into a triangle or ball using gentle pressure.
- Wrap the onigiri in a strip of nori just before serving to keep it crispy.
Notes
Use freshly cooked rice for best results. Store leftover onigiri wrapped and chilled, add nori just before eating to maintain crispness. Tuna mayo mix can be made ahead and stored refrigerated.